roasted (toasted) pumpkin seeds…

I think I’ve tried a new recipe/method almost every year, and they are all pretty good, but I think the one I tried this year is my all-time fave.  And since a couple of you asked about my pumpkin seeds, here you go:

1.  Clean off seeds (try to get most of the pumpkin “goop” off.  You can wash/rinse the seeds if you like…but I actually prefer not to rinse them – I like the pumpkin-y flavor left ON my seeds!  (I DO, however, make sure my hands are nice and clean BEFORE I remove any seeds/goop from inside the pumpkins.)

2.  Melt 3 Tablespoons of butter (yep, you guessed it…these pumpkin seeds are going to be super healthy!)

3.  Add 3 Tablespoons of Worcestershire sauce to butter and mix together

4.  Pour butter/sauce mixture over seeds, mix well

5.  Spread seeds in a baking dish – I like to use my jelly roll pan (like this one) – there’s plenty of room to spread out the seeds and nothing spills over the edges. 

*If you do happen to knock a seed over the edge when you’re stirring, hurry and get it OUT of your oven – trust me!*

6.  Sprinkle with salt – I prefer medium-coarse sea salt (I know…again, super healthy).  I have a salt grinder similar to this one, and I love it!

7.  Bake at 250 degrees for about 2 hours – stir often.  The actual baking time will vary depending on how many seeds you have, how big the seeds are, and how hot your oven actually bakes – so check and stir them often!

8.  After mine are done, I dump them onto a plate covered with a few layers of paper towels…just to get any extra butter off…you know, because they are so healthy…  I store them in a tupperware container and they last for as long as I want them to. ;)

Enjoy the crispy, salty goodness!  :o)